Nonstationary convective drying of raspberries, assisted by microwaves and ultrasound
Author:
Affiliation:
1. Department of Process Engineering, Institute of Technology and Chemical Engineering, Poznań University of Technology, Poznań, Poland;
2. Otto von Guericke University Magdeburg, Thermal Process Engineering Universitätsplatz 2, Magdeburg, Germany
Funder
National Science Center in Poland
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1481087
Reference43 articles.
1. Handbook of Food Preservation
2. An Overview of Recent Developments and Some R&D Challenges Related to Drying of Foods
3. Effect of Drying Method on the Microstructure and Physical Properties of Dried Apples
4. Study and comparison of different drying processes for dehydration of raspberries
5. Review of Green Food Processing techniques. Preservation, transformation, and extraction
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